October’s Feel Good Recipes
🍤 Garlic Butter Shrimp & Butternut Squash — Pescatarian
Ingredients: 1 lb shrimp, 4 cups cubed butternut squash, 2 tbsp butter, 2 tbsp olive oil, 3 garlic cloves, smoked paprika, Italian seasoning, lemon, parsley, salt & pepper.
Directions:
Roast seasoned squash at 425°F for 25–30 minutes.
Season shrimp with paprika, Italian seasoning, salt and pepper.
Sauté shrimp in butter and olive oil 1–2 minutes per side; add garlic during the final minute.
Toss with squash. Finish with lemon and parsley.
Everyday Glow Tip: Serve over arugula, brown rice or farro to turn it into a complete bowl.
🍗 Balsamic Chicken, Pears & Brussels Sprouts — Healthy
Ingredients: 4 chicken breasts, 2 pears, 3 cups Brussels sprouts, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp Dijon, 2 garlic cloves, olive oil, thyme, salt & pepper.
Directions:
Heat oven to 425°F. Mix balsamic, honey, Dijon, garlic and thyme.
Season chicken and brush with glaze. Add seasoned Brussels sprouts to the pan.
Roast 10 minutes, add pear wedges, then roast 15–20 minutes more, until chicken reaches 165°F.
Serve warm with a little balsamic drizzle.
Everyday Glow Tip: Sprinkle with chopped walnuts or pecans just before serving for a little crunch.
🎃 Creamy Pumpkin Sage Pasta — Vegetarian
Ingredients: 12 oz pasta, 1 cup pumpkin purée, ¾ cup vegetable broth, ½ cup half-and-half, ½ cup Parmesan, 2 garlic cloves, 1 tsp sage, olive oil, nutmeg, salt & pepper.
Directions:
Cook pasta; reserve ½ cup pasta water.
Sauté garlic in olive oil. Add pumpkin, broth, half-and-half, sage and a pinch of nutmeg. Simmer 3–4 minutes.
Stir in Parmesan. Add pasta and toss. Thin with pasta water if needed.
Season and serve with extra Parmesan.
Everyday Glow Tip: Add sautéed spinach for extra greens without changing the cozy flavor.
